ORA, FINLAND, 84 p
Ora serves personal and unique food, and the purest ingredients are transformed into small works of art. The chef and restaurateur Sasu Laukkonen is a pioneer when it comes to wild herbs and unusual, local ingredients – here, you get to try food unheard of at most restaurants. The origin of the meat and fish is printed on the menu, and the restaurant has a clear focus on seasonal produce, making it incredibly transparent. Even the personnel policy is sustainable; employees work four days a week, but the compensation equals full-time.